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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Sweet and Tangy Non-Fat Curry Vinaigrette

Posted on by Alisa Fleming in Nutrition Headlines with 0 Comments

Non-Fat Curry Vinaigrette - Vegan, Gluten-Free, Dairy-FreeAlisa Fleming ~ I love rich and creamy as much as the next person, but sometimes light and refreshing is in order, especially during the summer months. Most vinaigrettes sound like they will fit the bill, but they are heavy with oils. So years ago I came up with my own oil-free vinaigrette recipes, and the one below has become a family favorite. Unlike most low-fat or no-fat dressings, my curry vinaigrette isn't overly sweet and it doesn't have that weird low-fat texture (what do they use to thicken those things?). What it does have is a powerful flavor. In fact, this vinaigrette is so bold, that it can easily overtake any green salad. I recommend using a light hand at first to make sure you can taste every component of your salad.

For serving, this Curry Vinaigrette goes beautifully with most green salads, and I love it with any of the following added ingredients: fresh bell peppers (all colors), olives, chicken, tuna, chopped cucumbers, shredded carrots, roasted beets, green peas (fresh if you've got them!), and avocado. But feel free to try out your own mix with this fat-free dressing …

  

Sweet and Tangy Non-Fat Curry Vinaigrette

Adapted from All Recipes

This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, and optionally Vegan.

  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Rice Vinegar (check the Asian food section at your local grocer – I use "Natural" or "Unseasoned")
  • 4 Teaspoons Honey or Agave Nectar
  • 1 Teaspoon Curry Powder
  • 2 Teaspoons Dijon Mustard

Whisk everything together in a small bowl, and douse liberally over your favorite salad.

Note: The original recipe said to season to taste with salt and pepper, but I felt these additions unnecessary. If anything, maybe some fresh ground pepper over the salad after the fact. Also, they said 6 servings, I don’t quite agree, see below …

Yields 4 servings

  

Article, Recipe, and Photos by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.

Non-Fat Curry Vinaigrette - Vegan, Gluten-Free, Dairy-Free

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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